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Thai Vegetable Curry with Coconut and Lemon

Name: Thai Vegetable Curry with Coconut and Lemon
Total time: 30 min
Ingredients: 200g broccoli; 200g tomatoes; 200ml coconut milk; 1 tablespoon curry paste; 1 tablespoon soy sauce; 1 teaspoon sugar; 1 tablespoon lemon juice; 100g spinach

30 min 387 kcal per serving Medium

Instructions

1
Begin by preparing the vegetables. Cut the broccoli into small florets and dice the tomatoes.
2
Heat a large pan over medium heat and add the curry paste. Stir for about 1 minute until fragrant.
3
Add the coconut milk to the pan and stir well to combine with the curry paste.
4
Add the broccoli florets and diced tomatoes to the pan. Stir to coat the vegetables in the curry sauce.
5
Cover the pan and let the vegetables simmer for about 5-7 minutes, or until the broccoli is tender.
6
Stir in the soy sauce, sugar, and lemon juice. Mix well to ensure the flavors are evenly distributed.
7
Add the spinach to the pan and cook for an additional 2-3 minutes, or until the spinach is wilted.
8
Taste the curry and adjust the seasoning if necessary. Serve hot with rice or noodles.